General tips

Have a Local Food Party : Instead of counting time or distance, simply enjoy the pleasures of local food by organizing a potluck meal in which everything must be local. Keep your fingers crossed that someone will splurge on handmade goat cheese, and don’t forget some local wine, beer or juice. If you’re organizing a big catered event, the Society for Nutrition Education has a downloadable brochure to help you line up local food resources.

Good food alone cannot make you healthy and happy. You also need sunshine (for vitamin D and strong biorhythms), moderate exercise, relaxation, and love. A daily walk outdoors will give you the first three. Use a water-filter and nontoxic household products (available from us & elsewhere). Get mercury fillings out of your teeth. Avoid drugs and manmade chemicals whenever possible. If your health remains poor, find a doctor who will search for the root causes, not suppress the symptoms with drugs and surgery.

Dieting tips

The Glycaemic Index Diet
The gi index diet is linked to the glycaemic index, a list of foods and an indicator of the rapidity that the glucose and energy in the food type gets transformed to sugar in the dieters blood stream. The claim is that long-acting foods (ie those foods with a low Glycaemic index score), will keep you feeling full for longer and mean that you can eat fewer food without being miserabl;e.
It is also very beneficial for individuals with diabetes, as the low GI food types are useful in minimizing surges in blood glucose amount.

Cold Zucchini Soup

	Category	Chicken Recipes
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Ingredients And Procedures

2 Lb. zucchini

3 C. chicken broth

1 Tsp. dried marjoram

2 Tbsp. butter or margarine

2 Tbsp. all-purpose flour

2 C. milk

1 C. heavy cream

chopped parsley for garnish salt and pepper to taste

Trim, wash and slice zucchini. Put in saucepan with broth and marjoram. Cook until tender (about 20 minutes). Puree through a food mill or in a blender. Melt the butter or margarine and add flour to make a creamery mixture. Cook, stirring 2 or 3 minutes, and remove from the heat. Cool slightly. Heat milk until it comes to a boil. Add the milk to the cooled butter mixture. Return to heat and cook, stirring for 15 minutes or until flour taste is gone. Salt and pepper. Add to pureed zucchini and chill thoroughly. Stir cream into chilled soup before serving. Garnish with parsley.

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<h1>Cold Zucchini Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 Lb. zucchini <P>3 C. chicken broth <P>1 Tsp. dried marjoram <P>2 Tbsp. butter or margarine <P>2 Tbsp. all-purpose flour <P>2 C. milk <P>1 C. heavy cream <P>chopped parsley for garnish salt and pepper to taste <P>Trim, wash and slice zucchini. Put in saucepan with broth and marjoram. Cook until tender (about 20 minutes). Puree through a food mill or in a blender. Melt the butter or margarine and add flour to make a creamery mixture. Cook, stirring 2 or 3 minutes, and remove from the heat. Cool slightly. Heat milk until it comes to a boil. Add the milk to the cooled butter mixture. Return to heat and cook, stirring for 15 minutes or until flour taste is gone. Salt and pepper. Add to pureed zucchini and chill thoroughly. Stir cream into chilled soup before serving. Garnish with parsley. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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